Sausage Stuffed Cornish Hens

Cornish hens? Seems so fancy/complicated doesn’t it…guess again. You roast these bad boys the exact same way you roast a full size chicken. I don’t know why I never experimented with them until now but I actually think they are quite genius. They are the perfect size to serve at dinner parties (1-2 people), they are quick to prep and quick to roast. Here is my favorite way to prepare these cute little birds.

When you buy the cornish hens, double check with your butcher that they are all cleaned out and ready to go.

Cornish hen

1 Link of sausage taken out of casing (about half a link per bird)

I have used apple chicken sausage & I have used spicy pork. Both are divine.

3 Cloves of garlic

1 Lemon wedge

1 Onion wedge

Herbs of choice (I use rosemary and thyme)

Olive Oil

Lots of sea salt & black pepper

Preheat the oven to 425 degrees.

Using clean hands, press sausage, onion, garlic, lemon and herbs deep in to the cavity of the hen.

Place hen in a greased baking dish, drizzle olive oil (or butter!!) across the entire bird, salt and pepper generously.

Bake for 25 minutes or until the juices run clear when you puncture the breast.


xo HD